Comments on: How to Roast a Turkey

By: Happy Thanksgiving From The Home Ec 101 Crew!

Happy Thanksgiving From The Home Ec 101 Crew! — Thu, 22 Nov 2007 15:31:25 +0000

[...] you’re having trouble cooking your turkey, check this post out. If you’re needing gravy advice, check this post out. If your turkey hasn’t thawed and [...]

By: Margo

Margo — Tue, 27 Mar 2007 17:43:24 +0000

Oooh, I’m not a big meat eater, but a deep fried turkey is oh so good. My dad fries one every Thanksgiving. Now I have a recipe all my own. Thanks Heather!

By: Heather

Heather — Tue, 27 Mar 2007 16:37:01 +0000

Rachel, the upside down method will definitely give a tender breast. Personally, I find it feels more like stewed than roasted meat, just my personal quirk. I so love a nicely browned bird.

By: Busy Mom

Busy Mom — Tue, 27 Mar 2007 03:24:19 +0000

That is hilarious! I just got my work-issued turkey out of the freezer yesterday!

By: Rachel

Rachel — Tue, 27 Mar 2007 03:10:13 +0000

The husband accidentally cooked one upside down in one of those turkey bags, and it turned out very tender! You ladies would be proud of me – I managed to make a decent gravy on the fly afterward using only vaguely remembered details from watching my mama.

By: Tuesday

Tuesday — Mon, 26 Mar 2007 22:14:50 +0000

This is almost exactly how I cook my bird. Sigh, now I want turkey.

By: Heather

Heather — Mon, 26 Mar 2007 15:11:17 +0000

Alton Brown is the only reason I wish I had cable.

By: imabug

imabug — Mon, 26 Mar 2007 14:05:54 +0000

I do the additional step of brining my bird (from Alton Brown’s Romancing the Bird Good Eats episode, http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html) overnight before roasting. I’ve been doing it for the past 5 years or so and getting rave reviews at each occasion. The brining helps add some additional flavour to the bird and helps it stay a little juicier, although as long as you cook it to the proper temp, you should always end up with a reasonably juicy and tasty turkey.

An invaluable tool for any kind of roasting is a probe thermometer. I don’t roast anything without one anymore.